<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="448621" val="176106">红烧狮子头</h1><div class="bmayi mbm" >
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					红烧狮子头，又是道经典的江南菜；其实在北方也有，比较类似，他们管这个叫“四喜丸子”，就是那个传说中的“four happy meatballs” 绝对够欢乐吧？ 话说回来，狮子头，做起来着实是容易的，但是做的好吃，那真的要动点小工夫，花点小心思。这心思和工夫该花在哪儿呐？就在那肉馅儿里。考究的做法，肉馅是要手剁的，而且比例也是有讲头的，所谓的“三分肥，七分瘦” 的原则，另外剁肉也有窍门，不能剁得太细，否则肉与肉之间没有了空隙，就没有了汁水。<br />狮子头千万不能做得太紧实，若是肉团太紧，吃起来绝对是无味，感觉口中不润。那使其“润”的方法，很多童鞋一定都知道，那就是在里面加些荸荠碎末／山药碎末／吐丝碎末等，让整个肉团在吃起来口感发松，且润。
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>配菜(中级)  </td>
						<td>
						    <span class="fwb">时间：</span>1小时以上						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
						<td class="relative"></td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">猪肉糜</a></label></span><span class='right'>适量</span>
					</td><td>						<span><label class="fcbm inblok">黄酒</label></span><span class='right'>适量</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">食盐</label></span><span class='right'></span>
					</td><td>						<span><label class="fcbm inblok">白糖</label></span><span class='right'></span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">花椒水</label></span><span class='right'></span>
					</td><td>						<span><label   class="fcbm inblok">姜末</a></label></span><span class='right'></span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">麻油</label></span><span class='right'></span>
					</td><td>						<span><label class="fcbm inblok">白胡椒粉</label></span><span class='right'></span>
					</td></tr><tr><td class="lirre">						<span><label   class="fcbm inblok">鸡蛋</a></label></span><span class='right'>2个</span>
					</td><td>						<span><label class="fcbm inblok">荸荠碎</label></span><span class='right'></span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">土司末</label></span><span class='right'></span>
					</td><td>						<span><label   class="fcbm inblok">香葱</a></label></span><span class='right'></span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">生粉</label></span><span class='right'>一点点</span>
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						<td width="50%"><h2 class="zfliao">辅料</h2></td>
						<td>&nbsp;</td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">姜片</a></label></span><span class='right'>适量</span>
					</td><td>						<span><label class="fcbm inblok">八角</label></span><span class='right'>1个</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">桂皮</label></span><span class='right'>1块</span>
					</td><td>						<span><label class="fcbm inblok">老抽</label></span><span class='right'>适量</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">生抽</label></span><span class='right'>适量</span>
					</td><td>						<span><label class="fcbm inblok">白糖</label></span><span class='right'>少许</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">开水</label></span><span class='right'>适量</span>
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					<h2>红烧狮子头的做法步骤</h2>
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							<p><span class="fwb">1.</span> 往肥瘦适中的猪肉糜里加入适量黄酒，适量食盐，白糖，花椒水，姜末，麻油，白胡椒粉，俩鸡蛋，荸荠碎，土司末，香葱，一点点生粉，然后，朝着一个方向搅拌，打上劲；</p>
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							<p><span class="fwb">2.</span> 将已经拌出了香味的馅儿捏吧捏吧成圆子，放置一边待用；</p>
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							<p><span class="fwb">3.</span> 起油锅，油锅大约7成热时，将狮子头入油锅微炸，炸至如图成色即可，捞出，沥出油，待用；</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/caiku/1/0/1/yuan_10feaf05afd4633061959f8af95acaf1.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">4.</span> 锅内少许放些油，润润锅，入姜片，八角，桂皮，爆香，再入老抽，生抽，白糖，加开水，煮沸；</p>
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							<p><span class="fwb">5.</span> 煮沸后，将狮子头放入锅内，大火煮开后，转小火笃30－40分钟即可。</p>
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					<h2>小贴士</h2>
					<p>最后盛盘，浇汁前，可以取一部分汤汁，单独用生粉勾一下芡，浇在狮子头上，色泽更好，味道也更浓：）</p>
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